Serves 6 people
• 2 cups mascarpone
• 2.4 oz icing sugar
• 1 tbsp amaretto
• 3.3 fl oz whipping cream
• 1/8 cup sugar
• 2 tbsp vanilla sugar
• 2.4 oz Lotus Biscoff cookies
• 18 oz strawberries
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1
Mix the mascarpone, icing sugar and amaretto. Whip the cream with the sugar and vanilla sugar. Fold the whipped cream into the mascarpone.
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2
Crumble the Biscoff. Wash the strawberries, pat them dry, reserve 6 and cut the others into pieces.
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3
Divide half the crumbled Biscoff among 6 glass dishes, place a layer of strawberries on top and cover with a layer of mascarpone cream. Repeat these layers and finish with the reserved strawberries.
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4
Place in the refrigerator for at least 4 hours until firm.